Gluten and Dairy Free Pistachio Shortbread

Gluten and Dairy Free Pistachio Shortbread

Prep Time 15 mins
Cook Time 30 mins
Course baking
Cuisine Scottish
Servings 12


  • 200 g gluten and dairy free plain flour
  • 2 tablespoons ground rice or polenta
  • 170 g dairy free spread
  • 100 g caster sugar
  • 2 teaspoons water
  • 2 teaspoons granulated sugar
  • 50 g pistachios chopped
  • 150 g dairy free dark chocolate melted


  • Preheat the oven to 150 oC
  • Cream together the dairy free spread and caster sugar until smooth, about 3 minutes
  • Add the water, granulated sugar, flour and ground rice/polenta
  • Stir in the pistachios (reserve a few to decorate your cookies)
  • Mix until it clumps together into a ball
  • Flatten out to about 1cm thick and cut into shapes with a cookie cutter of your choice
  • Bake in the centre of the oven for 30 minutes
  • Remove from the oven and allow to cool completely
  • Half dip the cookies into the melted chocolate and place on a piece of parchment paper
  • Sprinkle on some crushed pistachios and allow to set
Keyword shortbread